Teriyaki Salmon Bowl (Printer-Friendly)

Glazed salmon over rice with colorful vegetables in a rich teriyaki sauce

# What You’ll Need:

→ Salmon

01 - 4 salmon fillets (about 5.3 oz each), skinless or skin-on
02 - Salt and black pepper to taste

→ Teriyaki Sauce

03 - 1/4 cup soy sauce
04 - 1/4 cup mirin
05 - 2 tablespoons brown sugar
06 - 1 tablespoon rice vinegar
07 - 2 teaspoons sesame oil
08 - 2 garlic cloves, minced
09 - 1 teaspoon fresh ginger, grated
10 - 1 teaspoon cornstarch mixed with 2 teaspoons water

→ Vegetables

11 - 1 red bell pepper, sliced
12 - 1 carrot, julienned
13 - 1 cup broccoli florets
14 - 1 cup sugar snap peas
15 - 2 tablespoons vegetable oil

→ Rice

16 - 1 1/2 cups jasmine or sushi rice
17 - 1 3/4 cups water

→ Garnishes

18 - 2 tablespoons sesame seeds
19 - 2 spring onions, thinly sliced

# How-To Steps:

01 - Rinse the rice under cold water until the water runs clear. Combine rice and water in a saucepan, bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.
02 - In a small saucepan, combine soy sauce, mirin, brown sugar, rice vinegar, sesame oil, garlic, and ginger. Bring to a simmer over medium heat, stirring until sugar dissolves. Stir in the cornstarch slurry and cook 1-2 minutes until thickened. Set aside.
03 - Season salmon fillets with salt and pepper. In a large nonstick skillet over medium-high heat, add a splash of oil and sear salmon fillets skin-side down (if using skin-on) for 3-4 minutes. Flip and cook another 2-3 minutes, or until just cooked through.
04 - Brush the salmon generously with the teriyaki sauce. Cook for 1 minute more, then remove from heat.
05 - In a wok or large skillet, heat vegetable oil over high heat. Stir-fry bell pepper, carrot, broccoli, and sugar snap peas for 3-4 minutes until just tender but still crisp.
06 - Divide cooked rice between bowls. Top with stir-fried vegetables and teriyaki-glazed salmon. Drizzle extra sauce over the top and garnish with sesame seeds and spring onions if desired.

# Expert Advice:

01 -
  • It's faster than takeout: From prep to plate in 35 minutes, and most of that is just rice simmering while you handle everything else.
  • The sauce tastes like you've been cooking for years: That balance of salty, sweet, and umami makes every bite feel indulgent without any complicated techniques.
  • It's endlessly customizable: Swap vegetables based on what's in your crisper drawer, and the dish still shines.
02 -
  • Don't overcook the salmon: It keeps cooking even after you remove it from heat, so pull it at just-barely-opaque or you'll bite into something dry and disappointing.
  • The cornstarch slurry is not optional: It's what transforms a thin sauce into something that actually clings to the fish and rice instead of pooling at the bottom of the bowl.
03 -
  • Marinating the salmon for 15 minutes in half the teriyaki sauce before searing: This sounds optional but it transforms the fish into something more flavorful, especially if you're using thicker fillets.
  • Keep the pan for your salmon very hot: A properly seared salmon fillet has a golden exterior that creates texture contrast with the tender interior, and this only happens if your heat is really committed.
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